Triple Berry Curd

• 1 cup frozen blackberrie, thawed
• 1 cup frozen blueberries, thawed
• 1 cup frozen raspberries, thawed
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 2 tablespoons fresh lemon juice
• 3 large eggs
• 2 tablespoons butter

1. Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
2. Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
3. Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).

frozen blackberrie, frozen blueberries, frozen raspberries, sugar, cornstarch, salt, lemon juice, eggs, butter

Taken from www.food.com/recipe/triple-berry-curd-212763 (may not work)